Archive for March, 2018


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1 large chicken breast

Rosemary (1 spring about 9 inches long)

1/2 small onion

4 medium carrots

2 large radishes sliced

1/2 cubanelle pepper

Cumin

Garlic powder

Powdered ginger

Salt (just a pinch)

Spray chicken breast with oil (I use Pam), season on both sides with cumin, garlic powder, ginger, salt, add all the veggies  put tab of butter on top, add tablespoon of grapeseed oil and tablespoon of water, spring of rosemary.   Fold tight, put on grill for about 20 minutes (each grill is different so test with knife after 15 and if looks cooked, turn off grill and let it sit still covered for 10 minutes.

You can adjust your seasoning portions to your needs.

Meanwhile make sure your side dishes in house are ready.

Bring chicken inside, open, cut and serve.   We remove the rosemary spring before eating.

 

 

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